Ingredients with Measurements:
- 2 cups rice flour
- 1 cup water
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida
- Oil for frying
Special equipment needed:
- Palathalikalu maker or sev press
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, salt, cumin seeds, sesame seeds, red chili powder, turmeric powder, and asafoetida.
2. Add water gradually and knead the mixture into a smooth dough.
3. Take a small portion of the dough and place it in the palathalikalu maker or sev press.
4. Press the dough and make small noodles-like shapes.
5. Heat oil in a deep frying pan over medium heat.
6. Once the oil is hot, add the palathalikalu noodles in batches and fry until golden brown and crispy.
7. Remove the fried palathalikalu with a slotted spoon and place them on a paper towel to absorb excess oil.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Substitutions for ingredients:
- You can use wheat flour instead of rice flour.
- You can use any other spice of your choice instead of red chili powder.
Variations:
- You can add chopped onions, green chilies, and coriander leaves to the dough for extra flavor.
- You can also add grated coconut to the dough for a sweet and savory taste.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Fry the palathalikalu in small batches to ensure even cooking.
- You can store the fried palathalikalu in an airtight container for up to a week.
Storage instructions:
Store the fried palathalikalu in an airtight container at room temperature.
Reheating instructions:
You can reheat the palathalikalu in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the palathalikalu fry in a bowl or plate with a sprinkle of chaat masala and lemon juice.
Garnishes:
Garnish with chopped coriander leaves or grated coconut.
Pairings:
Palathalikalu fry goes well with coconut chutney or tomato chutney.
Suggested side dishes:
Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
Make sure the oil is not too hot to avoid splattering.
Food history:
Palathalikalu is a traditional South Indian dish that originated in Andhra Pradesh.
Flavor profiles:
Palathalikalu fry is spicy, savory, and crispy.
Serving suggestions:
Serve as a snack or appetizer.
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Region: Indian